Roasted Cauliflower Chickpea Pita with Lemon-Tahini Dressing

Are you bored of the normal lunch that you carry to work just about every 7 days? Well then seem no additional for the reason that this pita is the excellent issue to pack for your up coming lunch! This pita is nutrient-packed, entire of fiber and way as well delicious. The star of the demonstrate is surely the cauliflower. There is something about roasted cauliflower that we just cannot get adequate of! To be truthful, we don’t genuinely like uncooked cauliflower, but when you include a little bit of oil and some spices and give that toddler a roast, OH MY, we are in food items heaven. The terrific matter about roasted cauliflower is that it has so substantially flavour that it is delicious eaten warm OR cold. So you can meal prep a head of cauliflower at the starting of the 7 days, and have a week’s worthy of of filling for your pita. The lemon-tahini dressing is also a need to for this recipe. It adds a shiny pop of flavour from the lemon and a fantastic creamy texture from the tahini.

Components:

Pita Filling:

• 1 entire-wheat pita

• 1 cup cauliflower florets

• 1 tbsp olive oil

• Pinch of salt

• ½ tsp garlic powder

• ½ tsp paprika

• 1-2 tbsp hummus

• 1 handful of toddler Spinach

• ¼ cup tomato, chopped

• ¼ cup cucumber, chopped

• ¼ cup chickpeas

• 1-2 tbsp pink onions, diced or sliced

• Parsley for garnish

Lemon-Tahini Dressing:

Method:

1. Preheat the oven to 425 F and line a baking tray with parchment paper.

2. Coat the cauliflower in olive oil, salt, garlic powder and paprika. Roast for 25-30 mins, flipping midway.

3. Assemble the pita: commence with a layer of hummus and then load it up with spinach, roasted cauliflower, tomato, cucumber, chickpeas, onions, and parsley.

4. In a smaller bowl whisk the tahini, lemon juice, maple syrup and salt. Incorporate a splash of drinking water if needed to slender it out.

5. Leading your pita with the lemon-tahini dressing.

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